Pumpkin Tart with Pistachio Crust and Brittle

Oct 1, 2012

This year, a new take on an old classic will make you forget all about both pumpkin pie and pumpkin cheesecake. Surrounded by nutty pistachio crust and topped with mouth-watering pistachio brittle, this pumpkin tart is sure to win you over.

Advertisement - Continue Reading Below

Yields:
12
servings

Prep Time:
1
hour
0
mins

Cook Time:
1
hour
30
mins

Total Time:
2
hours
30
mins

Ingredients

Tart Shell

1/2
c.
shelled unsalted pistachio nuts

1/4
c.
confectioners' sugar

1 1/2
c.
all-purpose flour

1/4
tsp.
salt

1/2
c.
cold unsalted butter

2
tbsp.
cold unsalted butter

1
large egg yolk

2
tbsp.
cold water

Filling

1
can pumpkin purée

3/4
c.
packed brown sugar

3/4
c.
heavy cream

3
large eggs

2
tsp.
pumpkin pie spice

1
tsp.
vanilla extract

1/4
tsp.
salt

1/4
tsp.
almond extract

Toppings

Pistachio brittle (recipe follows)

Pistachio gelato

Pistachio Brittle

1
c.
sugar

1/4
c.
water

c.
shelled unsalted pistachios

Directions

Tart shell: Chop pistachios and confectioners' sugar in a food processor until nuts are ground into a powder, 30 seconds. Add flour and salt; pulse until combined. Add butter; pulse several times until mixture resembles coarse meal. Add egg mixture; pulse until dough just comes together into a ball. Press dough evenly into bottom and up sides of an 11-inch fluted tart pan with removable bottom. Prick
bottom of tart with a fork in several places. Freeze tart shell 15 minutes.

Filling: Whisk all ingredients until blended; pour into crust. Carefully cover crust edge with foil (so crust does not get too dark). Bake until filling is set and crust is golden, 50 to 60 minutes. Transfer to a wire rack and cool completely. (Tart can be prepared up to this point 2 days ahead and refrigerated.) Slide tart off pan bottom onto serving plate. Cut into wedges. Serve with gelato and a piece of pistachio brittle.

To make pistachio brittle: Line a baking sheet with nonstick foil. In a saucepan, heat sugar and water to a boil over medium-high heat, swirling pan to dissolve sugar. Cook, without stirring, until syrup turns a light honey color, 4 minutes.

Add pistachios to caramel; stir to completely coat nuts and cook until caramel deepens to an amber color. Quickly pour onto prepared baking sheet and spread into an even layer with a rubber spatula.

Cool 30 minutes, until hard. Break brittle into small pieces before serving. (Can be made 1 week ahead; store in an airtight container at room temperature.)

A Part of Hearst Digital Media
Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.